Tuesday, September 27, 2005

Acorn Bread

This is American Indian Food. Acorns can be found on every condiment except Austrilia.

Acorns contain tannin which is what they use to tan leather so it must be leached out. The Indians used to leach out the acorns by putting the acorns in a stream for a few days. This method is a little shorter.
Boil whole acorns after shelling for two hours. You can easily remove the shells by making slits with a sharp knife and then peel. Change the water each time it turns light brown in color. Boiling will remove the tannin. After boiling during which the acorns turn dark-brown roast them in the oven at 350 degrees F. for 1 hour.

To make the flour, grind in a mill and dry again in the oven for 30 minutes. Re-grind for a very fine flour. The Indians would grind the acorns in rocks so if you have a lot of time to spare go ahead. I will use my coffee grinder.

Acorn Bread

2 packages active dry yeast
1/2 cup lukewarm water
2 cups warm water
1/2 cup honey
2 teaspoon salt
2 tablespoons salad oil
4 2/32 cups acorn flour

dissolve the dry yeast in lukewarm water.
When dissolved, add 2 cups warm water, honey, salt, oil and acorn flour. Mix; cover the bowl and let rise for 2 hours in a warm place.
Knead for 10 minutes
Shape into 2 small loaves and place in small greased bread pans.
Let rise for another 2 hours.
Bake for 30 minutes in a 375 degree F. Oven. Remove from the oven and brush with a little melted butter. Acorn meal has no gluten which accounts for the long rising period and the extra amount of yeast.

For variety use 2 or 3 cups acorn flour and the rest wheat or white flour. The acorns have a pleasant , nutty flavor.

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